this last weekend, I "rotisseried" a chicken with a very old (circa 1935) barbecue sauce from the state of mississippi. i am normally not much of a sauce person when it comes to barbecue, but this one hit the mark in surprisingly-good fashion - i'll post it when i have the chance - it is easy to make and chances are that all the few necessary ingredients are already sitting in your refrigerator or pantry at this moment.

sunday was an occasion to barbecue some spare ribs and a 12-pound pork shoulder roast. I did these in a very minimalistic fashon, using the Mad Hunky's rub for both the ribs and the shoulder. The ribs were excellent with just that, and the shoulder was incredible along with an eastern-carolina finishing sauce consisting only of apple cider vinegar, beer, brown sugar, crushed red pepper, salt and black pepper. simple, old-fashioned goodness that never fails to please.

i have no camera at the moment, but as soon as one arrives, i'll be back in the saddle. until then, if anyone needs anything, please feel free to send me a PM, or email me.

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Sounds delicious Hoser! It's been a while since we've done a nice rib roast...looking forward to it. I'm going to make some roasted cauliflower with olive oil, roasted garlic, some Serrano's and a bit of lime juice.

Have a great Sunday!Dan

Rubbed the roast with Rudy's Rub (texas style), then mopped with a mixture of olive oil, fresh squeeze of lemon and orange with some serrano. potatoes were mopped with the same as they crisped up nice on the grill. Beef, yum!

oh...I should add it was smoked, on an old old Brinkman SnP, with a unique blend of mesquite, hickory and apple woods (it was all the leftover woods we had at work )

This last weekend, I "rotisseried" a chicken with a very old (circa 1935) barbecue sauce from the state of mississippi. i am normally not much of a sauce person when it comes to barbecue, but this one hit the mark in surprisingly-good fashion - i'll post it when i have the chance - it is easy to make and chances are that all the few necessary ingredients are already sitting in your refrigerator or pantry at this moment.

AN EVOLUTIONARY MODERN CROSS BETWEEN AN EMPANADA & A CROQUETTE STUFFED WITH FOIE GRAS AND / OR BOLETUS WILD MUSHROOMS FROM SORIA, CASTILLA LEON ... & SERVED WITH HARICOT FRENCH VERT BEANS ... ON A SLAB OF SLATE FROM MAJAELRAYO, GUADALAJARA, SPAIN, THE ROUTE OF THE BLACK SLATE ARCHITECTURE ( LA PIZARRA = THE SLATE SHEPHERD HOUSES ) ...

I have a nice large salmon fillet brining as we speak, and that will be smoked this afternoon....served with some potato salad and grilled asparagus.

Not sure about tomorrow's meal yet.

Hoser, we did it again! Yesterday, at work I cooked two large salmon fillets (on an alder plank) with sauteed greenbeans and yellow rice. A bit different preparation, but I got a chuckle that we were cooking in synch again.

Thank you Dan. I had really wanted to prepare Mushroom Tacos, however, I did not want to bus all the way Downtown to pickup my authentic Mexican ingredients. So, I had some Foie and Mushrooms from a getaway last weekend, for professional reasons, and decided to prepare these empanada - croquettes filled with duck foie gras ... Truly tasty ... of course, serving them on Slate slabs, is impressive !

I have a nice large salmon fillet brining as we speak, and that will be smoked this afternoon....served with some potato salad and grilled asparagus.

Not sure about tomorrow's meal yet.

Hoser, we did it again! Yesterday, at work I cooked two large salmon fillets (on an alder plank) with sauteed greenbeans and yellow rice. A bit different preparation, but I got a chuckle that we were cooking in synch again.

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